Directions: |
Directions:Heat oven to 450º F. Prepare one (9 inch) pie crust according to package directions for unfilled pie. Bake at 450º F for 9-11 minutes or until light golden brown. Cool completely.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tbsp margarine with 2 tsp water, stirring constantly until smooth. Blend in powdered sugar until smooth. Add additional water if necessary for desired spreading consistency. Spread mixture over bottom and up sides of cooled crust. Refrigerate.
In medium saucepan, combine 1 cup margarine and brown sugar. Cook over medium heat until margarine is melted and mixture is smooth, stirring frequently. Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture at low speed until blended. Beat 1 minute at medium-high speed. Add 12 oz whipped topping; beat 1 additional minute at low speed or until mixture is smooth and creamy. Pour over chocolate layer. Refrigerate.
In small saucepan over low heat, melt 1/2 cup chocolate chips and 1 tbsp margarine with 2 tsp milk and corn syrup, stirring constantly until smooth. Add additional milk if necessary for desired spreading consistency. Spoon and gently spread topping mixture evenly over filling. Refrigerate at least 2 hours to set topping.* Garnish with whipped topping and peanuts. Store in refrigerator.
*For ease in serving, use sharp knife to score chocolate topping into serving pieces before topping is completely set. To serve, use sharp knife dipped in warm water to cut through scored lines. |
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